Asian pork salad cups
Extra Lean Pork Mince (5% fat), raw
Lemon Grass Stems
1 stem, chopped
2 teaspoons, grated
Kaffir Lime Leaves
4 leaf/leaves, shredded
100 g, trimmed
1 medium, cut into matchsticks
1 tablespoons, torn
12 leaf/leaves, small
Lime Juice, Fresh
100% Buckwheat Soba Noodles, Dry
- Cook the noodles according to pack instructions, then rinse under cold water in a colander, drain and chop them into short lengths. Set aside.
- Mist a wok with cooking spray and put over a high heat. When the wok is very hot, add the pork and stir fry for 5 minutes or until browned and cooked through.
- Add the lemon grass, ginger and half the lime leaves, and stir-fry for 2 minutes. Remove from the heat. Add the beansprouts, carrot, mint, soy sauce, lime juice and noodles, and toss to combine. Season with pepper.
- Arrange the lettuce leaf ‘cups’ on serving plates. Spoon in the pork mixture, sprinkle over the remaining lime leaves and the spring onions, then serve immediately.